A fun bread pudding recipe for the fall, this Pumpkin Bread Pudding with Apple–Vanilla Sauce is decadent comfort food at it’s finest!

Pumpkin Bread Pudding Recipe

If you’ve been around Sugar, Spice and Glitter for awhile, you know that bread pudding is hands down my favorite dessert – as long as it’s perfectly caramelized and not too mushy.

So, when Chef Nancy S Hughes reached out to me to see if I’d be interested in sharing her Pumpkin Bread Pudding recipe from her upcoming book, The Instant Pot Diabetes Cookbook: Simple Recipes for Healthy Home Cooking, I jumped at the chance!

I am obsessed with my Instant Pot – it’s made a huge difference for me in being balanced and getting nutritious meals on the table, despite our busy schedules. I’ve also played around with it for desserts, like my own Instant Pot Eggnog Bread Pudding with Caramel Sauce. I love being able to make a simple dessert and not have to babysit the oven the entire time – because I am the queen of burnt cookies when I try to multitask!

Looking for more Instant Pot Recipes? Check out our full collection here!

Pumpkin Bread Pudding Ingredients

• Milk
• Eggs
• Canned Pumpkin
• White Sugar, divided
• Butter, divided
• Pumpkin Pie Spice <– grab our recipe for homemade Pumpkin Pie Spice
• Vanilla Extract, divided
• Salt
• Multigrain Italian loaf bread, torn into small pieces
• Water
• Apple Juice
• Cornstarch

Scroll down to the printable recipe card for full measurements.

Kitchen Tools You May Find Helpful

• 1 (18″ long) sheet aluminum foil
• Measuring cups and spoons
• 7″ nonstick springform pan
• Instant Pot <– I’m so excited to upgrade to this one with air fryer capacities soon! (You can also just buy the lid which adds the air fryer capacity to your standard IP.)
• Whisk

How to Make Pumpkin Bread Pudding

Coat a 7-inch nonstick springform pan with cooking spray.

Whisk together the milk, eggs, pumpkin, 1/4 cup of the sugar, 2 Tbsp of the light butter, the pumpkin pie spice, 1 tsp of the vanilla extract, and salt in a large bowl until well blended.

Add the bread cubes and toss to coat well.

Let stand for 10 minutes to allow the bread to absorb the milk mixture, stirring occasionally.

Place the bread mixture into the springform pan; press down on the bread with the back of spoon.

Place the water and a trivet in the Instant Pot. Cover the springform pan entirely with foil. Make a foil sling by folding an 18-inch-long piece of foil in half lengthwise. Place the pan in the center of the sling and lower the pan into the pot. Fold down the excess foil from the sling to allow the lid to close properly.

Seal the lid, close the valve, and set the Manual/Pressure Cook button to 40 minutes.

Use a natural pressure release for 10 minutes, followed by a quick pressure release. When the valve drops, carefully remove the lid. Remove the pan and sling carefully using the ends of the foil. Remove the foil from the springform pan. Let stand for 15 minutes to cool.

Meanwhile, remove the trivet and discard the water in the pot. Whisk together the apple juice and cornstarch in a small bowl. Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Add the juice mixture and the remaining 1 Tbsp of sugar to the pot. Bring to a boil and boil for 1 minute, or until thickened, stirring constantly. Remove the insert from the Instant Pot, stir in the remaining 1 Tbsp of light butter, and 1 tsp of vanilla extract.

Cut the bread pudding into 8 wedges and serve topped with the sauce.

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Grab your free printable for our pumpkin bread pudding with apple-vanilla sauce recipe:

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Yield: 8 servings

Pumpkin Bread Pudding with Apple–Vanilla Sauce

Print

A delicious pumpkin bread pudding with apple-vanilla sauce made in the Instant Pot.

Prep Time 20 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 25 minutes

Ingredients

• 1 1/2 cups 2% milk
• 2 eggs
• 3/4 cup canned pumpkin
• 1/4 cup plus 1 Tbsp sugar, divided
• 3 Tbsp light butter with canola oil, divided
• 1 Tbsp pumpkin pie spice
• 2 tsp vanilla extract, divided
• 1/8 tsp salt
• 8 oz multigrain Italian loaf bread, torn into small pieces
• 1 1/4 cups water
• 3/4 cup apple juice
• 1 1/2 tsp cornstarch

Instructions

1. Coat a 7-inch nonstick springform pan with cooking spray.
2. Whisk together the milk, eggs, pumpkin, 1/4 cup of the sugar, 2 Tbsp of the light butter, the pumpkin pie spice, 1 tsp of the vanilla extract, and salt in a large bowl until well blended.
3. Add the bread cubes and toss to coat well.
4. Let stand for 10 minutes to allow the bread to absorb the milk mixture, stirring occasionally.
5. Place the bread mixture into the springform pan; press down on the bread with the back of spoon.
6. Place the water and a trivet in the Instant Pot. Cover the springform pan entirely with foil. Make a foil sling by folding an 18-inch-long piece of foil in half lengthwise. Place the pan in the center of the sling and lower the pan into the pot. Fold down the excess foil from the sling to allow the lid to close properly.
7. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 40 minutes.
8. Use a natural pressure release for 10 minutes, followed by a quick pressure release. When the valve drops, carefully remove the lid. Remove the pan and sling carefully using the ends of the foil. Remove the foil from the springform pan. Let stand for 15 minutes to cool.
9. Meanwhile, remove the trivet and discard the water in the pot. Whisk together the apple juice and cornstarch in a small bowl. Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Add the juice mixture and the remaining 1 Tbsp of sugar to the pot. Bring to a boil and boil for 1 minute, or until thickened, stirring constantly. Remove the insert from the Instant Pot, stir in the remaining 1 Tbsp of light butter, and 1 tsp of vanilla extract.
10. Cut the bread pudding into 8 wedges and serve topped with the sauce.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Simply Apple Juice, 52 fl oz, 100% Juice, Not from Concentrate
• 
  Land O Lakes Light Butter with Canola Oil, 15 oz.
• 
  Libby's Pie & Pastry Filling, Pumpkin, 15 oz
• 
  365 Everyday Value, Aluminum Foil, 75 sq ft
• 
  Instant Pot 5252051 Official Springform Pan, 7.5-Inch, Gray
• 
  Instant Pot Duo 60 321 Electric Pressure Cooker, 6-QT, Stainless Steel/Black

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 201Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 56mgSodium: 276mgCarbohydrates: 25gFiber: 2gSugar: 8gProtein: 6g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

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Be sure to check out our other recipe from Chef Nancy’s book: Ginger, Lime, and Edamame Spaghetti Squash.

For more delicious Instant Pot dessert recipes, check out our Instant Pot Strawberry Cake recipe or our Instant Pot Pumpkin Cheesecake.